In-depth knowledge and understanding in all aspects of the food service industry. Excellent relationship building skills with a keen insight into identifying customer needs and the right solutions. Internationally experienced in leading and training on projects requiring culinary and operational skills, including:Cracker Barrel Old Time Country Stores - On line, Phone In and To Go streamlining and systemsKitchen of the Future - McDonald's CanadaNew Technologies - Chick Fil AEquipment Efficiencies -Basil BoxBanqueting System - Canadian Gallery of ArtMass Feeding System - Food for TotsCulinary Presentation & Test Centre - Maple Leaf FoodsHot Food Solutions - Second CupHigh Performance Kitchen Solution - Harvey's

Entrepreneur, Restaurateur, Executive, Instructor and Culinary Consultant. Drawing on over 40 years industry experience, I am the owner and operator of 2 food service operations, a food service consultancy and currently in the process of launching a sauce & condiment line for both retail and food service. Expansive experience in the food service industry derived from many years and a variety of operations. These include haute cuisine restaurants and resorts, high volume mass feeding operations, corporate chef for fast food chain , R&D operations, national corporate chef for Canada's premiere commercial equipment manufacturer. The culmination of these experiences garnered with an insatiable love of all things food drives me to continue a path of personal and professional growth and feeds my passion to share and impart the knowledge and techniques acquired.

The Thirsty Chef Eatery is a full service mobile food trailer. Thirsty Chef Catering provides exceptional island inspired menus to all venues and events.Thirsty Chef Food Service Consulting, provides clients with elevated and in depth solutions on improving operations, menu design, recipe development and evaluations.

Session rotational instructor, Butchery and Charcuterie. Second year, final block instructor preparing students for graduation and diploma in Culinary Arts.

Oversaw all aspects of culinary development for 300 Harvey’s restaurants nationally. *Through strategic resourcing and recipe redesign, achieved a $2M+ reduction in food cost to the Harvey's brand in 2018*Directed food stylists for prepared food staging used for internal video, print, and live training resources. Creating standardized delivery / presentation of new food items and operations to restaurants.*Created several highly successful Limited Time Offers i.e.: spicy chicken, Nerds slushy, smore’s pie, sriracha ranch sauce, bacon aioli and the Big Harv*Supported redesign of an antiquated kitchen operation. Culinary lead on reinvention of Harvey’s kitchen design through ergonomic equipment implementation and menu re-engineering, achieving a 5% reduction in labour costs and decreasing drive-through window time by 20%.*Tested and sampled new and potential alternate food products resulting in cost reduction, quality improvement, menu enhancements and relevancy.*Tested and vetted and implemented equipment for improving operations and efficiencies.*Worked in tandem with marketing team as culinary lead for all external menu and product photo shoots for TV, print and social media to support brand awareness and consistent level of excellence.*Developed a strong alliance through constant communication with sourcing / purchasing department to assure ongoing product quality and favorable costing resulting in continuous increased profit margins.

Culinary support and training for the Canadian Sales Team. Based at the Centre for Innovation and Excellence in Mississauga, Ont. Highly knowledgeable in the operational, technical & application of the vast portfolio of commercial equipment in the Manitowoc/Garland lineup. Menu, recipe and program development for our customers as it applies to our equipment. Resource and trainer for ACT (Accelerated Cooking Technologies). Resource and trainer for the Convotherm Combi Oven. On and off site training and demonstrations. Organized and facilitated culinary and equipment demonstrations for national trade shows. Supported the greater culinary team globally with training, presentations and trade shows.

Recipe, product and menu development utilizing food brands in the JL portfolio including Rich's, Butterball, Sonora.... Culinary support to the Ontario sales team. Product training to the JL team. Sales liason to the hospitality industy, hotels, banquet centres, mass feeders (Aramark, Sodexo, Compass Group)

Implementation and training of the Classic Fare concept for in house and off site catering in the business dining and sports and liesure divisions. Worked closesly with the marketing team to devlelop menus, standards of service and presentation guidelines.

Exec Chef in the business dining segment. Operated the then Flag Ship location which provided meals in excess of 800 per day from 4 executive office towers. Regional Chef relief to other componants in the territory. Culinary development team. Participated in the revitalization and implementation of menu items for the Business Dining segment. On going testing of food products from various vendors for inclusion in componant purchasing portfolios.

Chef of the Garden Cafe. Responsable for menu development/prep/food orders, inventory and staffing for a 120 seat restaurant. Supported banquet team when needed. 600 guest capacity for functions.

Organic Artisan breads and Pastries. Rustic California inspired menu based on the then budding slow food field to plate movement which was migrating north from the west coast. Local farm produce, meats along with fresh made pastas and desserts were the focus. "Way ahead of our time"

Daily preperation and service of the Garde Mange Station. Covering all other dept's as needed in relief of their chef departe.